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Raspberry Ice Cream Chill

Here in our little town, we have had the great fortune of developing a truly close group of friends. Friends that you consider family are one of life’s greatest strokes of luck – and we’ve been very lucky. One of our favorite things to do as a group is to get together at someone’s house and eat. The late Julia Child is quoted as saying that “Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights. One that is both soul-satisfying and eternal.” Word, Julia! But, if you want a group of kids to have a soul-satisfying meal experience, there’d better be some dessert. Take this easy, no-bake ice cream dessert to your next get together and satisfy someone’s soul. ~Tracy

~1 family size package Golden Oreos (if you can’t find these you can make a traditional graham cracker crust)

~ 3 T. melted butter

~ 3 quarts of vanilla ice cream

~ 1 pint raspberry sorbet (I use Talenti brand)

~ 1 cup seedless raspberry jam (I use Smuckers)

~ 8 to 12 oz. (depending on how much you love them) frozen raspberries

Set out your vanilla ice cream and sorbet so that they may become slightly soft and easy to spread. Don’t allow them to completely melt. You want them to be about the consistency of a malt.

Crush the Golden Oreos. I prefer to use my food processor for this, but if you don’t have one, or just don’t want to mess with cleaning yours, you can always crush the cookies in a large Ziploc baggie.

Pour in melted butter and pulse food processor or knead bag until butter is incorporated into the crushed cookies.

Reserve 1 cup of crushed cookies to use as topping.

Spread the remaining crushed cookies into the bottom of a 9 x 13 pan that has been sprayed with non-stick spray or lined with parchment. Press them firmly in place to form cookie crust.

Place the cookie crust in the freezer for about 15 minutes to allow it to become more firm.

Between each layer be sure to place the pan back in the freezer for 15 to 20 minutes (or a little longer if you’re more patient than I am). This will allow the dessert to stay “layered” and keep the various layers from mixing together.

After crust has chilled, spread about 1 ½ quarts of the vanilla ice cream on top of the cookie crust, forming the first layer of the dessert. Don’t forget to re-chill between layers.

On top of the vanilla ice cream, spread the entire pint of raspberry sorbet.

Stir the cup of raspberry jam well to loosen it and make it more spreadable. Spread the jam on top of the raspberry sorbet.

Gently break up the frozen raspberries by squeezing the bag gently with your hands. Frozen raspberries are generally very tart. I like the tartness as a companion to the sweet ice cream, but if you don’t think that’s your “jam” (ha!) then add a couple of teaspoons of sugar before spreading them.

Spread the frozen raspberry pieces on top of the raspberry jam.

Top with the final 1 ½ quarts of vanilla ice cream.

Lastly, sprinkle the remaining cookie crumbs all around the top of the last ice cream layer.

Freeze for at least 4 hours to allow the layers to firm together. I recommend freezing overnight if possible.

Use a knife dipped in warm water to cut through the ice cream as you get ready to serve.

I made this dessert for a get together recently and served approximately 15 people.